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Grilled Chicken-Spinach Salad with Mango-Balsamic Dressing

Grilled Chicken-Spinach Salad with Mango-Balsamic Dressing
 
Yield:
24 servings

Ingredients

Ingredients Weights Measures
KRAFT Balsamic Vinaigrette Dressing 2 lb. + 4 oz. 4-1/2 cups
fresh mango puree 2 lb. + 4 oz. 4-1/2 cups
boneless skinless chicken breasts 7 lb. + 8 oz. 24 each
baby spinach leaves 3 lb. 3 gal.
grape tomatoes, cut in half 2 lb. + 4 oz. 1-1/2 qt.
red onions, cut into thin strips 12 oz. 1-1/2 qt.
salt and pepper - to taste
fresh mango, small dice 1 lb. + 8 oz. 1-1/2 qt.
candied macadamia nuts 12 oz. 2-1/4 cups

Directions

MIX dressing and puree; pour 1-1/2 qt. (or 1/4 cup for trial recipe) over chicken in non-reactive pan. Refrigerate up to 8 hours to marinate. Remove chicken from marinade; discard marinade.

FOR each serving: Grill chicken 5 to 6 min. on each side or until done (165ºF). Cool slightly.

TOSS 2 cups spinach with 1/4 cup each tomatoes and onions, and 1-1/2 Tbsp. of the remaining dressing mixture; place on serving plate. Slice 1 chicken breast; fan over salad. Season with salt and pepper. Top with 1/2 Tbsp. of the remaining dressing mixture, 1/4 cup diced mangos and 1-1/2 Tbsp. nuts.

Kraft Kitchens Tips

Substitute
Substitute another candied nut, such as walnuts or pecans, for the macadamia nuts.
K:57042v01:113284
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